We are halfway through summer, and a good way to embrace the fine weather is with some delicious food fresh off of the grill.

The combination of grilled jerk shrimp and guacamole is a perfect way to do that. Full of flavour, and with just hint of spice. Try the recipe below for something new.

Here’s what you’ll need:

Pre-soaked wooden skewers or metal skewers

2 packages of frozen jumbo uncooked shrimp

Your preferred jerk season or jerk marinade sauce

1/4 c unsweetened shredded coconut toasted

4 large avocados

1 medium tomato diced

1/2 of a mango diced

2-3 tablespoons of white onion diced

2 limes

Handful of cilantro chopped

A splash of tequila (if you are feeling adventurous – I added two capfuls)

A splash (approximately a tablespoon) of orange juice

Now here’s what to do:

1. Thaw your shrimp if they are frozen. (You can do this quickly by simply running the frozen shrimp under cold water for a bit) Once the shrimp is thawed, pat dry and remove an excess liquid/water. Devein the shrimp if they aren’t already. Throw the shrimp in a bowl and either add a dash of olive oil with your jerk seasoning and toss, or add your marinade and toss. Let the shrimp marinade.

3. Turn the oven on to 350F. Spread out the coconut on a pan with parchment paper and toast the coconut for 3-6 minutes, carefully checking the coconut regularly to make sure it doesn’t burn. Remove coconut when it is browned slightly.

2. Start your BBQ and let it heat up to 350-450F. Skewer the shrimp with presoaked wooden skewers or metal skewers.

3. Remove the peel and seed from the avocados. Put avocado in a bowl and smash with fork. Mix in the diced tomato, onion, mango, onion, cilantro, and juice of the two limes. Incorporate the tequila and orange juice, along with the salt and pepper. (You can also add finely diced jalapeno pepper if you want a little extra kick.)

4. Grease the grill. Grill the shrimp for 5-7 minutes, turning once. You want the shrimp to be pink on the outside and white on the outside. Be careful not to over cook, or else the shrimp will become quite tough.

5. Remove the shrimp from the skewers. Put them on a plate. Add a dollop of guacamole on top of each shrimp and finish off with a sprinkle of toasted coconut.

6. Serve them on one of our tapas plates for easy carrying. Enjoy with a Saison Farmhouse Ale from Collingwood Brewery.

Establish the desired width of the board. 5″-6″ would be an ideal width. You could use a table saw to cut to the desired width if necessary. Or you if you are using a piece of live edge then you can use whatever width you have to work with, preferably around 5″-6”. Look at the image below to get some ideas.

Set the mitre saw 15° degrees to the right and cut off the bottom of the board. From that cut angle measure 16 3/4”. Reverse the angle of the mitre saw to the left 15°, or flip the board over to use same right angle. Cut the top at that 16 3/4” measurement.

Due to the uneven nature of the sides of a live edge board you want to make sure that the edges don’t throw off the cut you are making at each end of the board with the mitre saw. The edges might not allow you to place the board flush against the fence of the mitre saw. You can use the square to make sure the cut is correct and parallel at both ends.

From the centre of the top, measure 2 3/4” down. (This is the centre of the hole.) The top of the hole should measure 2” from the top. Using the drill press carefully drill out the hole using the 1 1/2″ drill (Forstner) bit.

Using your 150 grit sandpaper, sand all sides and cut edges of the board to create smooth surfaces and eliminate any sharp edges, such as the top and bottom of the board. Don’t forget to sand the bark (live edges) of your board as well to get rid of any splinters or sharp edges.

Dust the board off, and make sure it is clear of any debris. Now you will want to use the mineral oil to finish the board. You can watch our video to see how it’s done. Pour a generous amount of mineral oil onto one side of the board and using your fingers, or a clean cloth, you want to spread the oil evenly across the surface of the board. You want to be generous with the mineral oil since it will be soaking in to the board for at least 10 hours, or overnight. Once you have let it soak in you can wipe off any excess and then repeat the process on the other side of the board. (Make sure you get the sides as well.)

Finally, using the conditioning cream and a clean cloth, rub a healthy amount onto one side of the board. Allow the conditioning cream to soak in for 15 then wipe off any excess. Flip board over and repeat the process including all edges. You can watch the instructional video here. Now your board is ready to use!

**Please note: the angle required on the bottom of the board will change depending on the height of the piece of wood, where the hole is placed, and the thickness of the wood.

For example, a piece that is 12” in height and 1 1/2” thick will change the angle to 28° degrees, with the hole being 2 3/4” from the top.

*This piece is designed for only a 750mL bottle.

]]>http://betzywoodart.com/diy-defying-gravity-bottle-holder/feed0‘Strength With You’ Wall Arthttp://betzywoodart.com/strength-with-you-wall-art
http://betzywoodart.com/strength-with-you-wall-art#commentsTue, 03 May 2016 13:57:55 +0000http://betzywoodart.com/?p=1298We had the privilege, and the pleasure, to be commissioned to create a piece of wall art to be auctioned at a fundraiser for Dufferin Children & Family Services, or DCAFS. This organization makes it a mission to be a partner, resource and leader in supporting and building on the strengths of children, adults and families in the community. So when they asked us to work with them we were more than happy to oblige, and what came out of it was a piece that encompassed three different elements representing aspects of the DCAFS and their work. . .

Shape – Like our beautiful planet, it is not a perfect sphere. Although it is perfect for sustaining life. The time, care and energy spent helping those within DCAFS comes full circle in an inner reward of happiness and satisfaction from giving to others.Valleys – The texture of the piece is representative of a river weaving its way through rough rocks, embankments and varying landscape. Those at DCAFS find ways around obstacles and situations to push through to allow basic flow, or current of life, for those they are assisting.Natural Elements – Within the wood, you find knots, unique grain, and varying tones and characters. Some mistakenly call these imperfections. Rather we see these as unique characteristics in each person, both in the caregiver and the recipient.

Below you can see this piece of wall art in progress.

With Nina and Jeff, two of the wonderful people working with DCAFS.

]]>http://betzywoodart.com/strength-with-you-wall-art/feed0Live Edge Charcuterie Boardhttp://betzywoodart.com/live-edge-charcuterie-board
http://betzywoodart.com/live-edge-charcuterie-board#commentsTue, 12 Apr 2016 21:26:31 +0000http://betzywoodart.com/?p=1271This rustic board is inspired by the natural beauty around us, like wooded hill bathed in a sunlit afternoon. Now picture yourself in that scene while enjoying a lovely picnic complete with gourmet cheeses and fresh fruit all displayed on your live edge charcuterie board. The uniqueness of each piece is demonstrated in the live edge, and in the grain of the black walnut that they are crafted from. The boards are finished in a food-safe mineral oil, and our natural conditioning cream.

]]>http://betzywoodart.com/live-edge-charcuterie-board/feed0Gravity Defying Bottle Holder Trayhttp://betzywoodart.com/gravity-defying-bottle-holder
http://betzywoodart.com/gravity-defying-bottle-holder#commentsTue, 12 Apr 2016 19:50:04 +0000http://betzywoodart.com/?p=1259This dual purpose item will not only draw the eye but will simultaneously provide you with many years of use. Whether you want to display your favourite bottle of wine, or serve your guests with your latest culinary creation, this piece will handle it. Made with solid black walnut. It features a beautiful live edge, displaying the uniqueness of each piece. The board is finished in our food-safe mineral oil, and our natural conditioning cream.

Once you’ve got a beautiful end grain cutting board it is important to know how to maintain it. Proper maintenance is vital to the longevity of the board. In order to do this, you have to know about our initial conditioning and the applying mineral oil. Below you will find step by step instruction, along with a video, regarding the application of the oil. By doing this regularly, you, along with you future generations, will be able to enjoy it for many years to come.

Update: We are excited to now be using Organic Hemp Oil. Hemp Oil is food safe, doesn’t contain chemicals, is breathable and biodegradable, and has a low carbon footprint. The application of the oil is the same as below.

Instructions:

Place the cutting board on an level, protected surface.

Make sure the board is clean and free of debris or residue.

Apply a generous amount of mineral oil and use your hands (you will get a bit messy, but it’s worth it) to spread the oil all over the surface of the board. You want enough to completely saturate the board and cover the entire surface.

Leave the board for 10-24 hours, and allow the oil to soak in.

Flip the board. If you see patches where the oil has soaked through across the back surface of the board then you are now ready to do the same process to this side of the board.

Once you have applied the mineral oil to both sides and all the edges, and have allowed proper time for the oil to soak in, you can wipe off any excess.

Re-apply the mineral oil once a year, or more often if you find the board is dry.

(We recommend you apply our Natural Conditioning Cream regularly, to keep the board healthy, well conditioned, and to provide a barrier against liquid penetration.)

Proper care is important for any cutting board since this care creates and contributes to a food-safe, organic surface. So oil up, and happy cooking!

]]>http://betzywoodart.com/mineral-oil/feed0‘With You’ WoodArthttp://betzywoodart.com/with-you-woodart
http://betzywoodart.com/with-you-woodart#commentsTue, 15 Sep 2015 20:39:10 +0000http://betzywoodart.com/?p=1184This creative work is inspired of the bond that exists between us and nature, the forests and the rivers are only two of nature’s bonding elements.

I encourage you to see for yourself as this WoodArt reflects us, truly “with nature”, never separate or unaware. . .

‘With You’ is made out of reclaimed Pine, and finished with a custom dye and a clear coat.

The serving tray and coasters/tapas plates were crafted of locally grown oak. They are finished with an organic process (no stain here!) highlighting the natural tone and character of the wood, with three coats of our “Natural Conditioning Cream”

Looking for a unique gift, or a way to add a touch of elegance to your next evening with friends?
We have crafted this Brie Baker Serving Tray in Rustic Oak.

Here is just one way you could enjoy this Brie Baker Serving Tray. Try this Walnut, Cranberry & Peach Baked Brie recipe:

We used some chopped walnuts, dried cranberries, natural peach spread and a splash of orange juice to create a delicious version of baked brie. This fruit and nut-filled mixture is the perfect way to enjoy some brie with friends, family, or on a romantic date.

Once you have created the mixture you then spread it on top of your favourite brand of brie and bake it in the oven for 10-15 minutes. (See the detailed recipe at the end of the post)

In a bowl, mix together the chopped walnuts, dried cranberries, peach spread and orange juice. On a cutting board, roughly chop the rosemary and set aside for later.

Carefully slice off the top rind of the brie, and place the brie, with that side facing up, in the brie baker.

Spread the walnut mix over the top of the brie. Place the baker without the lid in the centre of the pre-heated oven. In 10-15 minutes, the cheese should be ready to serve.
Remove the brie baker from the oven and place it in the centre inset of your Brie Baker Serving Tray. Garnish with chopped rosemary, and cover with the lid until ready to serve. Serve with crusty French bread or crackers.